• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Spicy pepperoni snack sticks

archeryrob

Smoking Fanatic
499
152
Joined Oct 26, 2015
I found this recipe here from R Blum R Blum and the Hot recipe is his original and the spicy is my clone that I tamed down. I can't take credit for the original recipe, but I am calling the spicy one mine.
1581425313064.png


If you saw my previous post about pepperoni I made just 2 1/2 pounds of each style. I found the recipe I wanted and now that deer season was over, it is cooking season. So this one is about making 20 pounds of spicy pepperoni snack sticks for my enjoyment in the down time between hunting seasons.

I always mix of my spices before I get too far into the process, because living in the county you don’t hop 5 minutes over to get a good supply of spices. Walmart is 10 minutes up the road but I like hitting the Mennonite farm store in Hagerstown called Martin’s Farm Market. The spices are cheaper, plus they come in wide mouth topped containers. I hate those narrow McCormick style spice bottles that you can’t get a teaspoon in, much less a tablespoon. Plus leveling your spoons your end up spilling spices all over the counter.


Above you can see all the spices mixed and then I put a lid on it and move on to everything else.


The next ingredient is the meat. Here we have 6 packs of 1.7 pounds of deer meat, total of 10 pounds ground on medium when butchered. Plus 10 pounds of 73% ground beef. The end result leaves me with a 13.5% fat in the end product. You could substitute 80/20 ground beef if you wanted to make this and don’t have the venison to use up.


Then the venison going into the LEM Big Bite Mixer I Upgraded in butchering tools over christmas time as I just needed better stuff. I got this mixer and the LEM Big Bite #12 grinder and man they make this stuff so much simpler!!!


Then the ground beef on top of it. Mix for 15 or more minutes and you’ll get what we have below.


The pepperoni ready to be stuffed.


Filling the stuffer. This is the Cabelas stuffer, but it is the same as the LEM 5# Vertical stuffer. You want a 5# stuffer for snack sticks, not the 10# or larger. The older guys all call this out as the larger stuffers don’t get the correct pressure for the smaller casings but work great for summer sausages.


Ok, I am going to cover how I make my snack sticks and hang them in the smokehouse. The above picture is me stuffing casings on my kitchen island. The stuffer is clamped down on two pot holder pads. Then I crank out about 6′ of casings. Of course one end was tied first with 10″ of string or so. That end it brought back up and tied around the casings at 6′ to make the first loop.


Then one end of the string is run under the casing in to the middle and the far end the loop is lifted and pulled back toward the stuffer and turned to lay flat. Then the tow ends of the string are tied twice.


A loop is tied into the two end tags so it can hang on the poles in the smokehouse. I know this is confusing when typed and difficult to understand. Watch the YouTube video when I get it posted down the bottom.


The casings all stuffed and ready for the fridge to smoke the next day. Notice the texture, color and quality difference. The first, bottom, casings didn’t fill as well and just don’t look as nice. The darker ones are the Sausage Maker 21mm collagen casings and these looked and worked perfect. I think I am pretty sold on using these straight forward all the time.


The snack sticks after cooking. Sorry no food prep pictures. I cut them the width of my four fingers on my left hand and stuff ten in a small vac seal bag.

Enjoy!

YouTube Video here Warning, recorded with an iphone so jumps around some. Shows the hot and cold zones ina smokehouse cooking and issues with it.


The recipes
This one is the Spicy Pepperoni I use for this batch

This one is the Original recipe that is for the ones wanting a seriously spiced pepperoni.

 
Last edited:

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,224
1,736
Joined Jun 11, 2015
Nice looks like you are set for awhile with snacksticks.

Warren
 

indaswamp

Master of the Pit
OTBS Member
4,611
1,389
Joined Apr 27, 2017
Looking good Rob! You are going to love that #12 big bite grinder, that's the one I have and it is ia workhorse!
I also like your method of hanging....
 

archeryrob

Smoking Fanatic
499
152
Joined Oct 26, 2015
Yea, I found out that grinder can get me into trouble. Story coming on the liverwurst. I froze that stuff for 1 1/2 hours and it was too much. Fat literally pushed through the 1/8" plate and left me with chunks and had to regrind it. That was fun pushing that sticky paste through the grinder again. :emoji_astonished:

Next time it needs to be cold, not frozen. I figured it didn't matter because I got all this horsepower now. I got cocky and got owned.
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,224
1,736
Joined Jun 11, 2015
Thanks for the like archeryrob it is greatly appreciated.

Life does have its up and downs.

Warren
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,274
2,880
Joined Nov 12, 2010
Rob, There are NO mistakes... Only valuable learning experiences..

BTW... the inside of your smokehouse looks AWESOME !!!!
 
Last edited:

archeryrob

Smoking Fanatic
499
152
Joined Oct 26, 2015
BTW... the inside of your smokehouse looks AWESOME !!!!
Thanks, I always like reading when guys post in the smokehouse section about lining it with aluminum or Stainless so they can "clean" it. I just reply to them like "You know the smokehouse is basically a chimney and you think you're going to keep it spotless. I want to bring beer and watch you clean it!" :emoji_laughing:
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
35,789
9,021
Joined Sep 12, 2009
All Looks Great, Rob!!
Nice Job!
Like.

Bear
 

R Blum

Smoke Blower
148
61
Joined Dec 19, 2017
Looking good. Sometimes I tame mine down a bit too. I like it real spicy the wife not so much.
 

kawboy

Smoking Fanatic
OTBS Member
624
131
Joined Oct 20, 2015
Great! Another thing to add to my list. Not sure how much Venison I have left, so may have to use straight beef though. Looks good!
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.